what are the ways to cover food in the refrigerator?

Question

at least 3 ways!

Answer 1

DAIRY PRODUCTS
FOOD RECOMMENDED STORAGE TIME AT 37°F HANDLING HINTS
Butter 1-2 weeks Wrap or cover tightly. Hold only two-day butter supply or two week margarine supply in butter keeper.
Margarine 4-6 months
Buttermilk 3-5 days Cover tightly. Flavor not affected if buttermilk separates; remix before serving.
Cheese


cottage, ricotta

cream, Neufchâtel


Cheddar, Edam, Gouda, Swiss, brick, etc. (large pieces)

unopened
opened
sliced

Parmesan, Romano:
grated (opened)
processed (opened)

5 days

2 weeks

3-6 months



3-4 weeks
2 weeks
2 weeks




2 months
3-4 weeks
Keep all cheese tightly packaged in moisture resistant wrap. If outside of hard cheese gets moldy, just cut mold away- it won't affect flavor. For longer storage, see freezer storage chart.
Refrigerate after opening. (See cupboard storage chart.

Refrigerate slices of process cheese and cheese food. Refrigerate loaves and jars after opened. Most squeeze packages and aerosol cans don't need refrigeration (check label).

Cream: light, heavy, half-and half 3 days Cover tightly. To prevent bacterial spreading into leftover cream, do not return unused cream to original container.
Coffee lightner (liquid) 3 weeks Do not return unused portion to original container.
Dips, sour-cream, etc.


commercial
homemade
2 weeks
2 days

Keep tightly covered.
Eggs


in-shell
whites
yolks
2-3 weeks
3 days

Store covered. Keep small end down to center yolks.
Store in covered container.

Cover yolks with water; store in covered container.

Milk

evaporated (opened)
homogenized, reconstituted dry nonfat, skimmed
sweetened, condensed (opened)
4-5 days
5 days

4-5 days

Keep covered.
Keep containers tightly closed. Don't return unused milk to original container.
Keep covered.
Sour Cream 2 weeks Keep covered.
Whipped Topping

in aerosol can
prepared from mix
bought frozen (once thawed)
3 months
3 days
2 weeks

Keep covered.
Yogurt 7-10 days Keep covered.
FRUITS- Fresh
FOOD RECOMMENDED STORAGE TIME AT 37°F HANDLING HINTS
Apples 1-3 weeks *
Berries, Cherries 1-2 days *
Citrus fruit 3 weeks *
Juices: bottled, reconstituted frozen, canned 6 days Keep fruit juice tightly covered. Transfer canned juice to glass or plastic container if not used up in one day.
Melons 1 week Wrap uncut cantaloupe and honeydew to prevent odor spreading to other foods.
Other fruits 3-5 days Wrap cut surfaces of citrus fruit and cantaloupe to prevent Vitamin C loss.
*Discard bruised or decayed fruit. Do not wash before storing- moisture encourages spoilage. Store in crisper or moisture resistant bag or wrap.
VEGETABLES- Fresh
FOOD RECOMMENDED STORAGE TIME AT 37°F HANDLING HINTS
Asparagus, Corn in husks 1-2 days Keep moist.
Beans, green or wax 1-2 days Keep in crisper or moisture resistant wrap or bag.
Beets, Carrots, Radishes 1-2 weeks Remove leafy tops; keep in crisper.
Cabbage, Celery 1-2 weeks Keep in crisper or moisture resistant wrap or bag.
Lettuce, head (washed, thoroughly drained) 3-5 days Store away from other vegetables and fruits to prevent russet spotting.
Mushrooms 1-2 days Do not wash before storing.
Onions, Potatoes, Sweet Potatoes Refrigeration not needed. (See cupboard storage chart)
Shredded Cabbage, Leaf and Bibb Lettuce, Salad Greens 1-2 days Keep in moisture resistant wrap or bag.
Tomatoes, ripe 1-2 days Ripen tomatoes at room temperature away from direct sunlight; then refrigerate.
Unshelled Peas, Limas, Spinach 3-5 days Keep in crisper or moisture resistant wrap or bags.
MEAT, FISH, AND POULTRY- Fresh, Uncooked
FOOD RECOMMENDED STORAGE TIME AT 37°F HANDLING HINTS
Beef, Lamb, Pork, and Veal

chops
ground meat
roasts
steaks
stew meat
variety meats (liver, heart, etc.)
2-3 days
1-2 days
2-4 days
2-3 days
1-2 days
1 day *
Chicken, Duck, or Turkey: ready-to-cook 2 days
*
Clams, Crab, Lobster: in shell 2 days *Cook only live shellfish.
Fish and Shellfish: fresh cleaned fish, including steaks and fillets 1 day *
Seafood: including shucked Clams, Oysters, Scallops, Shrimp 1 day *Store in coldest part of refrigerator.
*All meat, poultry, and fish- When bought in plastic wrappings (from self-serve counters), store in these packages. If not purchased from self-serve counters, remove from package and wrap loosely in waxed paper. This allows surface to dry; dry surface retards bacterial growth. (Reason for difference: Meat packages in self-serve counters have been handeled by many shoppers. Opening these before storage provides opportunity for contamination, which more than offsets merits of "dry surface")
CURED AND SMOKED MEATS
FOOD RECOMMENDED STORAGE TIME AT 37°F HANDLING HINTS
Bacon 7 days *
Bologna loaves, Liverwurst 4-6 days *
Corned Beef 5-7 days *
Dried Beef 10-12 days *
Dry and semi-dry Sausages (Salami, etc.) 4-5 days *
Frankfurters 4-5 days *
Hams

whole
canned (unopened)
1 week
6 months *
Liver Sausage 4-5 days *
Luncheon Meats 5-7 days *
Sausage, fresh or smoked 2-3 days *
*Store in refrigerator unless label indicates refrigeration is not needed. Keep wrapped. Store in coldest part of refrigerator or in meat keeper. Times are for opened packages. Refer to processor's freshness date on package for storage times for unopened packages.
OTHER FOODS
FOOD RECOMMENDED STORAGE TIME AT 37°F HANDLING HINTS
Canned Goods

fruits, opened
vegetables, opened
Puddings, Custards (opened)

1 week
2-3 days
1-2 days

If not used in one day, transfer to glass or plastic container to avoid metallic taste. Cover and refrigerate.
Keep covered.
Leftover Gravy and Broth 2 days Keep covered.
Refrigerated Biscuits, Rolls, Pastries, Cookie dough Expiration date on label. Do not store in refrigerator door; temperature fluctuation and jarring lower quality

Answer 2

Plastic wrap, tin-foil, plastic containers with lids, zip-lock bags, those plates that lock together, paper towel would work...I'm sure you could use bubble wrap if you really wanted to.

Answer 3

cling film works the best 4 me